Profile
JOHNSON N NJUGUNA – Executive Chef
Our fabulous Executive Chef, Johnson was born in Nairobi, Kenya in the early 60's. Johnson was attracted to the trade at the age of twenty. He started his career in a famous Indian restaurant under the instruction of very talented chefs. His skills were highly sought after in the 5 star hospitality industry at places such as The Grand Regency, Hemingway’s Resort and Sarova Hotels. In 2003, Johnson was awarded the Chaine Des Rotisseurs in Nairobi. Johnson arrived in Melbourne, Australia in August 2005 to join the prestigious Accor group at Mount Buller. He then joined the Hotel Sorrento team in November 2006.
“Having worked in this industry for over 20 years, I have created many original dishes that I love both cooking and eating and this is my favourite:”
- Green lamb cutlets
- 1 kilo clean lamb cutlets
- .2 pc clove garlic
- 1 pc grated ginger
- 1 bunch fresh coriander
- 10 leaves of fresh mint
- Rosemary leaves
- 1 table spoon vegetable oil
- 1 pc fresh chopped chili
- 1 pc chopped red onion
- 50 grams ground cumin
- Salt to taste
Method
Mix . Serve with roast potatoes, garlic bread or salad of your choice.
TONY PEIER – Executive Sous Chef
Tony hails from Adelaide, South Australia and has been cooking for over 15 years and thoroughly enjoys it. After graduating from Regency Park College in 1997, Tony has worked in various chefs position, including a period in the Barossa Valley. This cultivated his appreciation of wineries which led him to the Mornington Peninsula and eventually to Hotel Sorrento in 2001. He lives locally with his family and loves the thrills of the dynamic Hotel Sorrento kitchen just as much as the surf break around the corner!
